Duck Confit with Potato Leek Ragout

This rustic, one-dish meal incorporates ingredients that southwestern France is known for: prunes, Armagnac, leeks, potatoes, and mushrooms. The ragout's combination of sweet, salty, and earthy
acts as a complex backdrop for the duck.

Preparation

Simmer prunes and Armagnac in a small saucepan until Armagnac is absorbed, about 3 minutes.

Heat rendered duck fat in a 12-inch heavy skillet over medium heat until it shimmers, then cook mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to a bowl.

Heat oil in skillet over medium-high heat until it shimmers, then cook leeks with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring once or twice, until beginning to soften and brown on edges, about 6 minutes. Transfer to bowl with mushrooms.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

Perfect for dinner parties. Easy to make ahead of time and doesn't require you to stay in the kitchen as it reheats/crisps.
Started the ragout an hour before. Rested and then re-heated while I crisped up the skin of the duck confit.
The smell of duck fat was incredibly appetizing to my guests.